Bakerita · by Rachel Conners★ 5.0 (3)
Gluten-Free Sourdough Flatbread
NUTRITION · PER SERVING175M COOK
CAL 15%·PRO 11%
CARBS 60G79% OF CAL
3G FIBER54G OTHER3G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free sourdough flatbread with a tangy flavor and bubbly, fluffy texture, made on the stovetop. Works as wraps, pizza crust, or for scooping dips and soups.
componentamericanbaked good🍳 skillet🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 200 g warm water
- 10 g maple syrup or honey
- 8 g finely ground psyllium husk powder or 12g whole psyllium husks
- 10 g olive oil
- 80 g gluten-free sourdough starter
- 70 g potato starch
- 30 g tapioca starch
- 110 g superfine brown rice flour
- 30 g millet flour
- 5 g fine sea salt
At a glance
PER SERVING · TIME 175M
CAL 15%·PRO 11%
CARBS 60G79% OF CAL
3G FIBER54G OTHER3G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 15m
- Sodium
- 615mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 28mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.